Meat free stock

Meat-Free stock

I had read an article before. It was saying that some people don't eat beef, mutton or lamb because they are too cute to be eaten. Yes, I am one of them. I do not eat beef, lamb or mutton. So it would be difficult to see these recipe in my blog. But i still cook for my hubby. He likes mutton especially Rendang Mutton. I will keep that for future. Cos now i have just tried a meat free stock for those vegetarian. Sometimes, i cook noodle just with the meat free stock and add some vegetables.There are so many version of this stocks. There's no fix rules. Just put whatever u have in your kitchen.Have fun!



Vegetarian Stocks
2-3 bulb of onion- i like onion so usually i use 3-4. - peeled and roughly chopped
1/2 Carrot - diced
1/2 Radish- diced
1/2 Chinese cabbage - roughly chopped
10 stalks of dried mushroom- washed and soaked. Retain the soaked water.Retain the mushroom stalks
Celery - 1-2 stalks - diced
Water 2 litres
Sesame oil
White pepper and salt to taste
Methods:

Pour a little olive oil n pot. Throw in the onion, Sauteed it till light golden brown. Add in carrot, celery, radish,mushrom,mushroom stalks, chinese cabbage then water and the water that you used to soak mushrooms. Wait till it start to boil, put in the chinese cabbage. Turn down the flame when it start boiling. Stimmer for 15- 20 mins. Sieve and discard the vegetables.



You may taste and add the salt and pepper to taste. I usually have the sesame after i cooked with the noodle.



You can opt out the olive oil and put all ingredient except for salt, pepper and sesame oil for a healthier version.